Condensed Milk Lemon Cheesecake

    5 hours 40 minutes

    This is one of the easiest lemon cheesecakes to make and condensed milk makes it extra sweet and lovely. Great for a dinner party.

    35 people made this

    Makes: 1 cheesecake

    • 100g digestive biscuit crumbs
    • 4 tablespoons sugar
    • 100g butter, melted
    • 1 kg cream cheese, softened
    • 1 (397g) tin sweetened condensed milk
    • 2 tablespoons flour
    • 4 tablespoons lemon juice
    • 4 eggs

    Preparation:30min  ›  Cook:1hour10min  ›  Extra time:4hours chilling  ›  Ready in:5hours40min 

    1. Preheat the oven to 170 degrees C. Line the bottom of a 23cm springform cake tin with a circle of baking paper.
    2. Combine crumbs, sugar and melted butter and press into the bottom of the prepared tin.
    3. In a mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add flour and lemon juice, beating just until mixed. Beat in eggs one at a time, but do not over mix.
    4. Pour mixture over base and bake 1 hour and 10 minutes.
    5. Turn oven off and take out the cheesecake, setting it down on a cool work surface. Run knife along the edge to loosen the cheesecake for better cooling. Let it cool for at least 15 minutes so that it can set and firm up. Chill until serving.

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    Reviews in English (3)


    Made this today and it was incredibly easy. Apparently it tastes gorgeous too (not tasted it yet). Didn't have to buy too many ingredients which is great and used eggs from my own chickens. Very impressed  -  08 Mar 2012  (Review from Allrecipes UK & Ireland)


    i think you use plain flour so i did and it turned out fabulous not so good with self raising if you put food dye in it looks like its the flavor the dye is but still tastes the same as the recipe my family loved it!!!!!!!!!!!!!!!!!!! and its a guarantee your family will love it too!  -  18 Aug 2013  (Review from Allrecipes UK & Ireland)


    Made this last week really nice,would use a little less butter in the base for a more crunchy base  -  31 Oct 2017  (Review from Allrecipes UK & Ireland)